Corn Chive Pudding

It's not quite corn season around here yet (even though we do find it in the market) so we opted for frozen when devising this recipe. Feel free, however, to use fresh if you're confident it's got that delicious summer flavor.

Serves 6-8

1/2 c. flour
1 tsp. salt
4 tsp. sugar
3 Tbls. butter, melted
1 lb. frozen sweet corn kernels (or 2 c. fresh)
1/2 c. chives, minced
4 lg. eggs
4 c. milk

Preheat oven to 450 degrees.

Lightly butter or oil a shallow casserole dish (approximately 13 x 9 inches) or a large cast-iron pan. Combine flour, salt, and sugar in pan. Mix in butter, corn and chives. In a separate bowl, beat eggs then add milk and combine. Stir into corn mixture.

Place in oven for 10 minutes. Then, without to much disturbance, stir the mixture with any long-handled kitchen tool (i.e. a fork, a skewer).

Cook for 10 more minutes. Repeat stirring.

Cook again for 10 more minutes. Stir again.

Cook for 10-15 minutes longer; the top should be firm and browned. Serve at once.